One of my most memorable omelets was from a railway dining car back in the days when the trains in India were powered by coal and steam. I was quite young at the time and don’t remember everything that was in the eggs, but I do remember the abundance of hot green chilis. The omelet was delicious but, boy, were those chilis hot! It was the kind of heat that made my tongue feel as though it was being jolted with 220 volts of electric current.
I have many times since incorporated Indian flavors in egg dishes but have never been able to duplicate the flavors of that memorable omelet. The omelet I made today didn’t either, nor did it have anywhere near the piquancy. This time I featured fenugreek leaves (methi). Fresh fenugreek leaves are not readily available here unless I grow them myself, so I used frozen. I salted and thawed a small chunk of frozen methi and squeezed out all the moisture.
Other ingredients used were:
- cumin seeds
- ajwain (carom) seeds
- nigella (kalonji) seeds
- fenugreek seeds
- curry leaves (whole and chopped)
- small green chilis (minced and whole)
- yellow bell pepper
The seeds were coarsely ground with mortar and pestle and sautéed with a little mustard oil. Then the green chilis and curry leaves were added.
Chopped onions were added, followed by chopped orange bell pepper.
The fenugreek leaves and the sautéed spices and vegetables were added to the beaten eggs, which were further seasoned with cilantro salt and a pinch of turmeric.
The omelet was made in a large skillet with olive oil.